YOUR SOLIN GENERATED RECIPE
Creamy Dill Egg Salad Delight
Protein-packed hard-boiled eggs tossed in a velvety Greek yogurt and fresh dill dressing, served over a bed of crisp, vibrant baby spinach.
INGREDIENTS
4 large eggs
0.33 cup non-fat Greek yogurt
1 tbsp Dijon mustard
1 cup celery
2 tbsp fresh dill
0.25 tsp sea salt
0.25 tsp black pepper
2 cups baby spinach
0.5 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
PREPARATION
Place the eggs in a medium saucepan and cover with cold water by at least one inch; bring to a rolling boil.
Once boiling, cover the pan and remove it from the heat, letting the eggs sit for exactly 12 minutes.
Prepare an ice bath in a separate bowl and transfer the eggs into the cold water for 5 minutes to stop the cooking process.
Peel the cooled eggs and chop them into bite-sized pieces, then finely dice the celery.
In a mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, chopped fresh dill, sea salt, and black pepper until smooth.
Gently fold the chopped eggs and diced celery into the yogurt mixture until thoroughly combined.
In a clean bowl, toss the baby spinach with the extra virgin olive oil to lightly coat the leaves.
Plate the dressed baby spinach and top with a generous serving of the creamy egg salad.